Oregon Hot Crab

Jun 25, 2007

Produced for more than 100 years in its namesake Oregon county, Tillamook Cheddar comes from fresh milk whose natural enzymes are key to making quality Cheddar cheese. On this open-face crab-salad sandwich it's the icing on the cake.

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Ingredients

Yields:
4

Cal/Serv:
547

Cheese Sauce:

2 tbsp.
butter

2 tbsp.
all-purpose flour

1 c.
whole milk

1 1/2 c.
shredded Tillamook or other mild Cheddar cheese

1 tsp.
dry mustard

1/2 tsp.
Worcestershire sauce

1/4 tsp.
Salt

tsp.
cayenne pepper

Sandwich Filling:

12 oz.
cooked crabmeat

1/4 c.
chopped green onions

2 tbsp.
mayonnaise

1/2 tsp.
Tabasco sauce

1 tsp.
fresh lemon juice

tsp.
ground black pepper

Sandwich Base:

8
slice sourdough bread

Directions

Make the cheese sauce: In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, whisking constantly -- about 1 minute. Add milk and continue to whisk. Increase heat to medium high and bring mixture to a boil. Cook 1 more minute. Remove from heat and whisk in cheese, mustard, Worcestershire sauce, salt, and cayenne. Cover and keep warm.

Assemble the sandwiches: Preheat oven broiler. In a medium bowl, mix together crabmeat, green onions, mayonnaise, Tabasco sauce, lemon juice, and black pepper. On a sheet pan, place the bread slices and top each with 1/2 cup of the crab salad. Pour 1/4 cup of cheese sauce over each sandwich and place under broiler until lightly brown -- about 2 minutes. Serve immediately.

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